Beer French Onion Gratinee with Garlic Thyme Croutons

Course Soups and Stews

Ingredients in this Recipe

1 1/2 teaspoon salt
1 large tomato
1 small loaf of french bread
1 tablespoon dijon mustard
1 tablespoon flour
1 teaspoon balsalmic vinegar
1 teaspoon fresh thyme
1 teaspoon sugar
1/2 teaspoon black pepper
2 pounds yellow onions, thinly sliced lengthwise
2 tablespoons olive oil
2 tablespoons olive oil (enough to moisten bread pieces)
2 tablespoons unsalted butter
2/3 cups beer
3 garlic cloves, minced
3 tablespoons parmesan cheese, grated
4 cups vegetable stock (chicken or beef stock can be used also for a more robust flavor)
8 ounces Gruyere cheese, grated
Garlic Thyme Croutons (recipe below)

See Full Recipe at Food52